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Turkey's Breast with Cream Sauce

Turkey breast baked with pork fat, seasoned, and served with a cream, mushroom, and truffle sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Turkey's Breast with Cream Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

  1. Lard the turkey breasts with pork fat.

  2. Make turkey stock from dark meat and pour it over the turkey with salt and cayenne pepper.

  3. Bake at 350°F (175°C) for 1 hour, basting frequently until cooked.

Make the sauce and serve

  1. In a saucepan, boil cream, butter, flour, mushrooms, and truffles to make the sauce.

  2. Serve the sauce with the turkey.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Turkey + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together830 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turkey breast
Forms the main body of the dish, cooked by gentle baking with basting.
Pork fat
Larding adds fat that keeps the lean turkey moist during roasting.
Cream
Forms the base of the sauce, giving it richness and a smooth texture.
Butter
Adds fat and flavour to the sauce and helps carry the flour.
Flour
Thickens the cream and butter mixture into a sauce.
Mushrooms
Add earthy savoury flavour and body to the sauce.

The step that matters

Bake at 350°F (175°C) for 1 hour, basting frequently until cooked.. Lean turkey dries out easily in dry heat. Frequent basting with the stock-based liquid keeps the surface moist, and the meat must reach a safe internal temperature without overcooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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